Comments on: meyer lemon and fresh cranberry scones

By: Morgan

Morgan — Wed, 22 Feb 2012 15:29:47 +0000

Fifteen scones came out of the oven. Only twelve survived the first hour, and by the time I finished cleaning the kitchen, there were only nine. Eight made it to the office the next morning, and, by 10am, there was only a cumbly half-scone sitting all by itself. Turns out, I didn’t need to worry about freezing them.

Thanks for the recipe!

By: Heather

Heather — Sat, 11 Feb 2012 23:44:24 +0000

Yummy! I made these with fresh cranberries… the tanginess of the lemon and slightly tart cranberries were a great balance with the lightly sweet scone. I didn’t have a full cup of cream, so added a couple of scoops of yogurt and some soy milk to get up to the cup of liquid. Added a titch more flour when shaping. Also used up the extra egg white by brushing the tops before baking and sprinkling a few grains of turbinado sugar on the top. Great recipe… I’ll be making this one often!

By: Camille

Camille — Wed, 08 Feb 2012 04:20:42 +0000

Rose Byrne mentions your blog on InStyle’s March issue, page 522 :)

By: Danielle

Danielle — Sat, 04 Feb 2012 20:42:01 +0000

I made these for breakfast and I honestly found them too sweet. Next time I would definitely only use .75 of the sugar recommended. Other than that though they were a huge hit!

By: Naomi

Naomi — Tue, 24 Jan 2012 05:58:41 +0000

It’s not just you, Shell. These were definitely not scones–way too gooey and wet. I added about 1/4 c. more flour and then just spooned the batter onto pans and baked them. I didn’t want to add too much more flour and have them taste bad. The pre-baked batter was more a muffin consistency, and I know my problem was not the butter melting (as Deb posited on another comment about the gooeyness). The proportions definitely seem off to me!

By: shell

shell — Tue, 10 Jan 2012 17:56:16 +0000

Is it just me? I made these and there seemed to be too way much liquid for 2 1/2 cups flour. The dough was so wet and gooey I had to keep adding flour. The final baked scones were good, but next time I’ll add the cream bit by bit.

By: Christina

Christina — Fri, 30 Dec 2011 20:23:04 +0000

I had a bag of fresh cranberries in my fridge and didn’t know what to do with them. I found a few scone recipes, but none with very good reviews. I decided to search your archive for cranberries and I came across this. It was delicious! I made a few adaptations: I used orange zest instead of lemon, stewed my cranberries for just a few moments with a bit of orange juice, and cut the dough into hearts. Thanks so much for always posting such wonderful recipes!

By: Robin

Robin — Wed, 21 Dec 2011 15:56:24 +0000

Just made these the other week – what a wonderful, simple recipe. And I love the idea of flash freezing them, it’s been a great treat to pull one out of the freezer anytime I feel the urge for a fresh scone!

By: jenniebites

jenniebites — Sun, 04 Dec 2011 22:42:14 +0000

oooooh, I made these just now and I’m wanting another one or two or three instead of dinner. thank you deb!

By: Amanda

Amanda — Sun, 27 Nov 2011 22:30:40 +0000

Just made these, delicious! I made a couple modifications – I used half whole wheat flour, half all purpose flour. I also used whole milk yogurt instead of heavy cream, as this was all that I had at home. They turned out wonderfully!